Monday, 1 November 2010

It's Monday and the 1st day for the 11th month of the year! How time flies!!!

I'm having a little Monday blues now looking the amount of work I need to tackle grrrrr... anyway back to today's blog title... I know it sounded incredulous but the combination of Korean Instant Noodle + Cheese + Egg and Potato Crisps is absolutely delish.

I first read about this at Rita's blog, I did thought it's kinda ridiculous but not until the second person, Celine, proclaimed that this is yummy that I gave second thoughts about this combination. One afternoon, I felt like indulging on something naughty, hence I made a bowl of this noodles. Both Rita and Celine have used Shin Ramyun, the spicy noodles but since I've ran out I've used Nongshim potato flavoured one (non-spicy) instead.

What one need to do is cook the noodles accordingly, once it's almost cooked chuck in a slice of cheddar cheese. Pour in one lightly beaten egg and according to Rita, stir in the egg which meant to thicken the soup. Once done, pour into a serving bowl and topped with potato chips. I have some extra chopped spring onions in the fridge so they're on top as well.

I have no regret after my first slurp LOL... the soup is creamy, coupled with springy noodles and crispy chips; like Celine had mentioned; it's wacky but delicious. I cleaned my bowl till I can see my reflection on the shiny bowl bottom :p

Chips on anything is good. ;-) Did you know that Nong Shim has a new flavour Kimchi Cheese? I bought it but haven't dare try it yet. I just used the noodles to make something else! I love the potato (gamjatang) flavour too. Did you also know that the Nong Shim noodles are no longer made in Korea?